Life On The Farm As The Years Fly Bye

We All Learn At a Different Pace

What did I learn about myself through my 4-H participation?

I learned that it is not easy to be 16 and on the edge of adulthood.

Head - to clear thinking, when giving your word to someone, think about how it will affect your heart if you buckle to peer pressure and go against your morals and ethics .

Heart - to greater loyalty; loyalty is something that is given freely and cannot be demanded or forced upon someone.

Hands - to larger service, you can only do what you feel is right and work hard to achieve your goals.

Health - to better living; if your word is your honor, and you stand fast to your morals and ethics; loyalty will come to you freely, your goals will be realized, and you will make a difference in the world around you.

I love 4-H !

Peer pressure is one of the hardest things we face; stay true to yourself no matter how hard it is and make a difference!

4H My Journey

Farmer's Hands Video

2011-2012 Western National Roundup

Thursday, September 16, 2010

Grading My Market Project Steers ( know what you are eating )

 Today I went to the Bates Custom Butchers and graded my two remaining 4-H steers.
Cindy Kinder the Extension Educator for Gooding County was my teacher.

To grade my beef we measured the size of the rib eye, back fat, and figure the kph fat, and you must have the carcass weight. 
These two beef graded prime minus and choice plus. my third beef graded prime plus.

Grades are based on the amount of marbling in the meat and the age of the animal. Marbling is the flecks and streaks of white fat you find distributed throughout the meat. In general, the higher the degree of marbling, the more tender, juicy, and flavorable the meat will be. Higher grade meats come at a higher cost.

Beef is best in flavor and texture when cattle are between 18 and 24 months old, so the grading favors younger animals.

Meat graders assign a yield grade to a carcass by evaluating:
  1. the amount of external fat;
  2. the hot carcass weight;
  3. the amount of kidney, pelvic, and heart fat; and
  4. the area of the ribeye muscle.

There are eight distinct grades of beef recognized by the USDA.

USDA Prime Beef

  •  is the ultimate in tenderness, juiciness, and flavor.

USDA Choice Beef

Choice grade beef has less marbling than Prime, but is still of very high quality. This is the most popular grade of beef because it contains sufficient marbling for taste. 
Just over half of the beef graded each your earns a grade of Choice.

USDA Select beef

This is generally a lower priced grade of beef with less marbling than Choice. Select cuts of beef may vary in tenderness and juiciness.

USDA. In order of descending quality they are:
  • Prime
  • Choice
  • Select
  • Standard
  • Commercial
  • Utility
  • Cutter
  • Canner  
    I got all my information from
    and from
    Cindy Kinder Extension Educator for Gooding County

    for more information click the links above.